izumi restaurant 2009 mastercook file

7/30/2019 IZUMI Restaurant 2009 MasterCook File

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Izumi restaurant 2009


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AAppetizer- Chicken KaraageAppetizer- Crab Cucumber Citrus SaladAppetizer- Edamame Soy BeansAppetizer- Fried Shrimp Gyoza

Appetizer- Seafood Cucumber SaladAppetizer- Shrimp TempuraAppetizer- Spicy Ahi Salad in PonzuAppetizer- Tofu House Salad in Miso DressingAppetizer- Tuna Wasabi CarpaccioAppetizer- Vegetable CroquetteAppetizer- Vegetable TempuraDDessert- 3 pc Izumi Dessert SamplerDessert- Asian Fruits Salad with Cocnut Sago Dressing

Dessert- DorayakiDessert- Ginger CaramelDessert- Green Tea MousseEEntree- Beef SukiyakiEntree- Nabeyaki Hot Pot UdonEntree- Seafood SukiyakiHHot rock- Beef tenderloin RockHot rock- Chicken and beef skewer Rock

Hot rock- Chicken breast RockHot rock- CondimentsHot Rock- Mixed seafood rockHot rock- saucesIImitation Crab MixNNigiri Sushi- Eel SushiNigiri Sushi- Egg Tamago SushiNigiri Sushi- Inari SushiNigiri Sushi- Octopus SushiNigiri Sushi- Shrimp SushiNigiri Sushi- Snapper SushiNigiri- Albacore SushiNigiri- Salmon SushiNigiri- Tuna SushiNigiri- YellowtailSSashimi- Albacore SashimiSashimi- Assorted Sashimi Combo

Contents


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Sashimi- Octopus SashimiSashimi- Salmon SashimiSashimi- Snapper SashimiSashimi- Tuna SashimiSashimi- Yellowtail Sashimi

Sauce- Champagne SauceSauce- Garlic PonzuSauce- Spicy MayonnaiseSauce- Sukiyaki StockSauce- Udon StockSauce- Wasabi AioliSignature Sushi- Albacore TatakiSignature Sushi- Box Eel and Crab SushiSignature Sushi- Box Salmon and Crab SushiSignature Sushi- Box Yellowtail Sushi

Signature Sushi- CaterpillarSignature Sushi- Crispy PhillySignature Sushi- Crispy Spicy Tuna RollSignature Sushi- Deluxe Sushi ComboSignature Sushi- Dragon RollSignature Sushi- Hand Roll ComboSignature Sushi- Lobster Champagne in Soy PaperSignature Sushi- Rainbow RollSignature Sushi- Salmon Lovers Ultimate RollSignature Sushi- Spicy Crispy ShrimpSignature Sushi- Sushi ComboSignature Sushi- Tuna TatakiSnow Crab MixSoup- Miso SoupSoup- Shrimp Wonton SoupSushi RiceSushi- CA RollSushi- Cucumber Kappa RollSushi- Snow Crab RollSushi- Spicy TunaSushi- Spicy Tuna MixSushi- Tuna Tekka rollSushi- Vegetable Roll

Contents


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Appetizer- Chicken Karaage Fried chicken in soy mirin and ginger base

Servings: 2 Serve on an Izumi 6" round plate

8 pieces chicken breast 6 oz, cut in chunks 2 ounces soy sauce 2 ounces mirin 1 ounce sake 2 pinches ginger 2 ounces corn starch 1/3 sheet nori seaweed 1/4 each lemon, garnish 3 ounces Thai sweet chili sauce

Marinate chicken in soy, mirin, sake base for 1 hour.

Strain and roll in corn starch.

Deep fry for 3.5 minutes

Place nori seaweed onto plate, and garnish with lemon.

Serve with Thai sweet chili sauce.

Izumi AppetizerRCI Izumi 2009


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Appetizer- Edamame Soy Beans Steamed edamame beans with kosher salt

Servings: 2 Serve in an Izumi small bowl plate

3 ounces boiled edamame, pre-boiled edamame 1 pinch kosher salt flakes

Thaw out edamame in cold water. Reheat in unsalted hotwater (Better to reheat in microwave). Sprinkle a pinch ofkosher salt flakes and serve with an empty plate for shelldiscarding.



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Appetizer- Fried Shrimp Gyoza Fried shrimp wonton with ponzu sauce

Servings: 2 Izumi rectangular lip plateware

5 each shrimp wonton 1 each Cilantro sprig, for garnish 1 each lemon wedge, cut as per picture for garnish 3 ounces ponzu

Flash fry the frozen shrimp wonton for 1.5 minutes. Placeonto plate as specified in picture.

Garnish with parsley and lemon.

Serve with ponzu sauce.



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Appetizer- Seafood Cucumber Salad Seafood cucumber vinegar salad with daikon sprouts and pickled birdock

Servings: 1 Serve in Izumi 4" round bowl

1 ounce wakame seaweed 2 ounces cucumber , already marinated in vinegar and sugar 1 each crab stick , cut diagonally 2 each Octopus, cut semi-thick 1 each shrimp sushi , tail off

2 ounces sweet vinegar: white sugar sushi vinegar 1/2 each birdock, cut diagonally in half 1 finger bundle daikon sprouts, roasted 1 pinch sesame seeds

Place pickled cucumber and wakame on center of plate.First, place shrimp suhsi in middle, followed by crab stickand cucumber in each specified side.

Place thin strip of radish sprout and pickled birdock,followed by a pinch of sesame seed.



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Appetizer- Shrimp Tempura Fried Shrimp Temura with tentsuyu sauce

Servings: 1 Use Izumi round 6" plateware

3 pieces Shrimp Tempura, cooked from frozen 1/3 sheet nori seaweed 3 ounces tentsuyu sauce, kelp soy stock 1 ounce fresh white daikon , grated

Deep fry 3 shrimp tempura for 1 min.

Place nori seweed onto plate and place first one layingdown and the others vertically as specified by picture.

Place a dab of grated daikon and add tentsuyu stock.Izumi AppetizerRCI Izumi 2009


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Appetizer- Spicy Ahi Salad in Ponzu chunked Ahi salad, tossed with cucumber, daikon sprouts, mesculine in ponzu, sesame oil, and chili oil

Servings: 1 Use Izumi salad bowl.

3 ounces mesculine salad mix 2 ounces cucumber, julienned 1 ounce daikon sprouts 3 ounces chunked tuna in small blocks, use the tuna block or tuna steaks 1 ounce masago 2 tablespoons ponzu

1 tablespoon sesame dressing 1/2 teaspoon chili sesame oil, already made

In a mixing bowl, take the greens, cucumber, daikonsprouts, chunked tuna bits, masago, and toss allingredients with dressing.

Arrange as per picture and serve.

Izumi saladRCI

Izumi 2009


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Appetizer- Tofu House Salad in Miso Dressing Diced tofu salad in Miso dressing

Servings: 1 IPlace in Izumi salad bowl.

3 ounces mesculine salad mix 2 ounces asparagus, blanched, refreshed and diagonally sliced 1 ounce daikon sprouts 4 ounces tofu block, small to medium diced 1 ounce carrot slices, fine julienne

4 each grape tomato, left whole 4 ounces Miso dressing, bought in already made

Place mesculine salad mix and specified ingredients in amixing bowl. Toss with Miso dressing and nicely plate asper picture.

Izumi saladRCI Izumi 2009


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Appetizer- Vegetable Croquette Fried vegetable croquette with sweet chili sauce cut into halves

Servings: 2 Serve on a small Izumi square platware 4 1/2 pieces Vegetable Croquette, already made, fried from frozen and cut in half 3 ounces Thai Sweet Chili Sauce 1/3 sheet nori seaweed, to be cut in triangle shape

ry the Vegetable coroquette for 3-4 minutes from frozen.Cut diagonally in half and place them as per picture onprecut Nori seaweed triangle, stack the 4 pieces.

Serve with Sweet chili sauce.

Izumi AppetizerRCI


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Appetizer- Vegetable Tempura Assorted Vegetable deep fried in tempura batter, served with tentsuyu bonito soy stock

Servings: 2 Serve on Izumi round 6" plate.

2 each zucchini, semi-thick slices 2 each carrot, diagonally sliced 2 each onion rings, sliced in rings 2 each squash, semi-thick slices 1 each asparagus, bottom hard part removed 1 each shiitake mushroom, stalk removed and left whole 3 ounces tentsuyu, bonito soy stock already made diluted with same quantity of water.1 pinch fresh white daikon radish , grated

Place pre-cut vegetables into tempura batter, and deepfry for 3.5 minutes on high heat (350 F).

Place the onion rings and squash in back and workforward as picture specifies.

Place shiitake mushroom, carrot, and asparagus toward

front.Serve with tentsuyu stock.



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Dessert- 3 pc Izumi Dessert Sampler

Servings: 100100 pieces mini ginger caramels 100 pieces asian fruit salad with coconut sago dressing 100 pieces green tea mousse

Arrange on platter as per the photo


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Dessert- Asian Fruits Salad with Cocnut Sago Dressing

Servings: 100

5 pd pineapple (diced), 99PRD011669 5 pd Mango (diced) , 99PRD0113715 pd papaya (diced), 99PRD011568 5 pd honey dew melon (diced), 99PRD011389 5 pd Cantaloupe (diced), 99PRD011388 3 tin lychee (sliced in halves), 99PRD011368 Sauce; 1 lt coconut milk, 99PRD010884 1 pd sugar, 99PRD012017 500 milliliters water 2 pd Tapioca Pearls (cooked), 99PRD012056 100 pieces mint leaf, 99PRD011183

dice all fruit in 1/2 inch squares & toss together

place 4 ounces of fruit in the bowl & garnish with lychee

pour sauce over the top & garnish with mint

sauce;

bring the the bowl the coocnut cream, water & sugar thenallow to cool

wash & cook the sago in bowling water then refresh inice. Stir into coconut syrup


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Dessert- Dorayaki

Servings: 100

5 pounds breakfast panckae mix (as per the RCCL recipe), 99PRD011437 1 pound red bean paste

Cook the pancakes in a 2 inch round

sppon a small amount of red bean paste on top of thebottom pancake

wash with a little water then place a second pancake ontop & pinch together


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Dessert- Ginger Caramel

Servings: 100 For Mini caramels for the sampler plate bake in mini muffin molds

3 ounces ginger (grated), 99PRD11142 4 pounds sugar, 99PRD012017 Custard Mix; 2 gallons whole milk, 99PRD265411 gallon half and half, 99PRD26613

90 each fresh whole eggs, 99PRD011020 10 ounces sugar, 99PRD012017 50 pieces strawberries, halved, 99PRD010694 100 pieces mint leaf, 99PRD011183 300 pieces lychee (cut in half), 99PRD011368

Cook the sugar & ginger to a caramel then pour into thebottom of the metal caramel molds

Flan Mix;

Heat the milk, half & half, the sugar till the sugar isdisolved

Stir the milk mixtured into the eggs then strain

Fill molds (lined with caramel) then bake

Bake in the oven at 350 F at bain marie for 35 minute


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Dessert- Green Tea Mousse

Servings: 100

6 ounces green tea powder, 99PRD35453 3 lt half and half, 99PRD26613 20 pieces egg yolk, 99PRD011020 1 ounce Gelatin (diluted in hot water),99PRD011137 3 lt Cream (Whipped), 99PRD010957 100 pieces sponge discs 3 lt Cream (Whipped), 99PRD010957 100 pieces mint leaf, 99PRD011183 50 pieces strawberries, halved, 99PRD010694 100 pieces white chocolate garnish,99PRD010870 1 pound pistachio nut powder, 99PRD011322

Bring to the boil the the milk & the green tea powder

mix the egg yolk & sugar together & cook with the milk toan anglaise consistancy

add the gelatin & mix well. Strain & allow to cool

Fold in the whipped cream & place in fridge until set

pipe into cups using the sponge to layer

pipe a rosette of cream then garnish with strawberry half,mint leaf, chocolate garnish & pistachio powder


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Entree- Beef Sukiyaki Beef hot pot boiled and marinated in soy mirin base with various vegetables

Servings: 1 Izumi nabe pot 21"inches

24 ounces Sukiyaki Stock, Dashi with mirin,sake, and sugar 4 ounces beef , thinly sliced on an angle (used beef shoulder fillet) 3 ounces napa cabbage, medium diced 2 ounces green onion, cut diagonally thick 1 each shiitake mushroom, stalk removed and cut in half 2 ounces onions , peeled and sliced semi- thin 2 ounces white yam noodle refrigerated (shirataki) drained from their liquid 5 ounces medium tofu blocks, medium/small diced 1 ounce shungiku greens, cut in half 2 ounces enoki mushroom 1 pinch sesame seeds , toasted 1 cup rice, steamed and not seasoned

Have ready all of the Mis-en place in an iron cast bowlas per picture specification. Pour 24 oz of sukiyaki stockand heat.

Let it come to a boil (8 -10 min) then prior to beingserved, place the sukiyaki strips in the boiling pot.

Serve egg on side upon request.

Accompany with steamed rice not seasoned andgarnished with roasted sesame seeds.

Izumi Hot PotRCI


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Izumi 2009


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Entree- Nabeyaki Hot Pot Udon Udon noodle hot pot with chicken, shrimp tempura and vegetables in dashi stock

Servings: 1 Izumi ceramic potware

24 ounces Dashi stock 8 3/4 ounces Udon 4 ounces chicken 2 ounces shiitake mushroom 2 ounces green onion, thick cut 2 slices kamaboko fish cake 2 each shrimp tempura 1 each egg , optional 2 ounces bok choy 1 ounce bamboo shoots

Have ready all the vegetable mi sen plas per picture.Upon order, place 4 oz of pre-boiled chicken and bringiron pot to a boil.

Wait 8 - 10 minutes, crack a raw egg, place 2 shrimptempura on top right before taking out to customer.

RCI Izumi 2009


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Entree- Seafood Sukiyaki Assorted seafood sukiyaki hot pot in soy mirin with assorted vegetables

Servings: 1 Izumi nabe hot pot 21"

24 ounces Sukiyaki Stock, Dashi with mirin,sake, and sugar 2 ounces Salmon block , sliced sashimi style 2 ounces White Fish, tilapia sliced sashimi style 2 each scallop 10/20 2 each black tiger shrimp 16/20, defrosted and deveined 3 ounces napa cabbage 2 ounces green onion, cut diagonally thick 1 each shiitake mushroom, stalk removed 2 ounces onions sliced semi-thin 2 ounces White yam noodles, drained from their own liquid 4 ounces medium tofu blocks, small to medium diced 1 ounce shungiku greens, cut in half 2 ounces enoki mushroom, cut in half 1 each bowl of white rice, steamed to be served on the side sesame seeds, roasted

Mave ready all of the mis- en- place in an iron cast bowlas per picture specification. Pour 24 oz of sukiyaki stockand heat up.

Let it come to a boil (8 -10 min) just before being served.

Serve with a side of white rice garnished with roastedsesame seeds.

Izumi Hot PotRCI


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Izumi 2009


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Hot rock- Chicken and beef skewer Rock Four Mini skewers of beef, chicken and vegtables

Servings: 1

3 1/2 ounces Chicken breast, cut in 2" pieces 3 1/2 ounces Beef tenderloin (very lean), cut in 2" pieces Skewers Green onion (white part only), cut in 2" pieces Shiitake mushroom Green zucchini squash, cut in 2" pieces Red pepper, cut in 2" pieces

Build the skewers as per picture. From the top down:Shitaki, zucchini, protein, green onion, shitaki, pepper,protien, green onion

Season with a little sea salt

2009 Izumi


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Hot rock- Chicken breast Rock Thinly sliced cicken breast grilled on a hot rock

7 ounces Chicken breast, sliced 1" thick Rice Vegtable selection Dipping sauces

Slice the chicken breast on the bias to a 3/4 inchtickness. Season with sea salt

2009 Izumi


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Hot rock- Condiments Steamed rice, Vegtable assortment

Rice Garnish for rice Crispy fried onion rings Green onion, finely chopped Vegtables Snow pea pod, fresh, Blanched Shiitake mushroom, Blanched Baby bok Choy, Blanched Carrot, Long Julienned & Blanched Bean sprouts, Blanched Broccolini, Blanched Sea salt 3 Dipping sauces

Rice can be held warm until service

Vegtables are blanched and refreshed. They are servedon the side and warmed on the stone by the guest.


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Hot Rock- Mixed seafood rock Shrimp, salmon, tuna and scallops grilled on a hot rock

Servings: 1

2 each Shrimp, Butterflied cut 3 ounces Salmon, sliced 1" thick 2 each Scallop, sliced in half 2 ounces Tuna, sliced 1" thick Rice Vegtable selection Dipping sauces Sea salt

Shrimp to be butter fly cut.

Scallops to be cut in 1/2

Salmon & tuna cut through to 1" slices


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Hot rock- sauces Sweet Chil sauce, Asian vinegar sauce, lemon ginger vinaigrette

Sauces Sweet Chili, pre made Asian Vinegar sauce 1 bottle 1 bottle of ChinKiang vinegar (black vinegar) 1/2 goose neck white sugar 1 each onion, chopped 1 each carrot, diced small 4 pieces bay leaf 15 each black peppercorns, Cracked 1 each cinnamon stick 5 each cloves 2 each Onion, chopped 5 cloves garlic, finely chopped 2 ounces ginger, peeled and chopped 1/4 bottle sweet soy 8 ounces hoisin sauce chicken stock sherry, to deglaze sambol, To taste Lemon zest , To taste Lemon ginger Vinaigrette lemongrass lemon juice, freshly squeezed rice vinegar sweet chili sauce sweet soy fresh garlic fresh ginger sugar and corn starch to adjust Lime juice, fresh squeezd.

Asian vinegar sauce: Combine all ingredients from thevinegar to the cloves in a pan and reduce until a syrupforms. Strain and place off to the side. Saute off theonion, garlic and ginger, deglazing with the sherry. Addthe sweet soy, hoisin, sambal, lemon zest and chickenstock for volume. Slightly thicken. Add the reduction totaste

2009 Izumi


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Imitation Crab Mix Crab sticks, imitation shred, Japanese mayo, and white pepper

Servings: 75

3 packages Imitation crab , shredded by hand 3 packages crab stick 2 tablespoons white pepper 1 3/4 quarts Japanese mayo

Open up the crab sticks and squeeze out all the water ina separate bowl or near sink, wearing a glove. Cut thecrab sticks in half and shred all crab meat by hand.

Mix the white pepper through into crab mix addingmayonnaise. Place 1 lb quantity of Crab mix on plasticwrap and roll it like a candy. Label and date each roll andrefrigerate.

RCI Izumi 2009


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Nigiri Sushi- Eel Sushi Eel Sushi

Servings: 1 Serve on an Izumi rectangle sushi platter

2 ounces sushi rice 2 each smoked eel, sliced on an angle, skin removed 2 strip nori seaweed, obi - belt 1/2 ounce Unagi sushi sauce 1 each sasa leaf 1 1/2 ounces pickled ginger 1/4 ounce sesame seeds, roasted

Place 1 oz of sushi rice onto each slice of the smokedeel.

Place sasa leaf on plate and place each piece as perpicture.

Drizzle with sushi sauce and sprinkle roasted seasameseeds on top.

Garnish with pickled ginger.

Serve with low sodium soy sauce.

Izumi Sushi

RCI Izumi 2009


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Nigiri Sushi- Egg Tamago Sushi Egg Sushi

Servings: 1 Serve on an Izumi rectangle sushi platter 2 ounces sushi rice 2 each tamago sushi, cut thick 2 strips nori, nori - belt 1 each sasa leaf 1 ounce wasabi paste 1 1/2 ounces pickled ginger

Place 1 oz of sushi rice onto each egg slice. Place a noribelt around to hold sushi.

Garnish with pickled ginger and wasabi.


Izumi SushiRCI Izumi 2009


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Nigiri Sushi- Inari Sushi Inari football sushi

Servings: 1 Serve on an Izumi rectangle sushi platter 4 ounces sushi rice 2 each inari skin, tofu skin 1 each sasa leaf 1 ounce wasabi paste 1 1/2 ounces pickled ginger

Place 2 oz of sushi rice into the pouch of the inari skin,carefully.

Mold into an oval shape; tuck in the skin underneath. Donot overstuff.

Place sasa on plate. Garnish with pickled ginger. Wasabiis optional.


Izumi SushiRCI

Izumi 2009


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Nigiri Sushi- Octopus Sushi Octupus Sushi

Servings: 1 Izumi rectangle sushi platter 2 ounces sushi rice 2 each Octopus, already cooked and frozen.Defrosted and sliced as needed 2 strips nori , obi - belt 1 each sasa leaf 1 1/2 ounces pickled ginger 1 ounce wasabi

Place 1 oz of sushi rice onto each of the octopus. Placesasa leaf on plate and place each piece as per picture.





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Nigiri Sushi- Shrimp Sushi Shrimp Sushi

Servings: 1 Serve on Izumi rectangle sushi platter 2 ounces sushi rice 2 each shrimp EBI sushi , butterflied 1 each sasa leaf 1 1/2 ounces pickled ginger 1/8 each lemon, cut as per picture and used for garnish

Place 1 oz of sushi rice onto each of the shrimp. Placesasa leaf and plate each piece per picture.

Garnish with lemon, pickled ginger, and wasabi.



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Nigiri Sushi- Snapper Sushi Snapper/Talapia Sushi

Servings: 1 Serve on Izumi rectangle sushi platter

2 ounces sushi rice 2 each snapper/talapia, .5 oz eai p 1 1/2 ounces pickled ginger 1 ounce wasabi paste 1 each sasa leaf

Place 1 of of sushi rice onto each of the snapper.

After placing sasa leaf onto plate, place each piece perpicture.




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Nigiri- Albacore Sushi Albacore tuna Nigiri Sushi


2 ounces sushi rice 2 each Albacore block, defrosted and sliced

1 each sasa leaf 1 1/2 ounces pickled ginger 1 ounce wasabi paste 1/8 each lemon , cut as per picture and used for garnish

Place 1 oz of sushi rice onto each of the sliced albacoretuna. After placing sasa leaf on the plate, place each

pieces per picture.

Garnish with pickled ginger, wasabi, and lemon.




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Nigiri- Salmon Sushi Salmon Nigiri Sushi


2 ounces sushi rice 2 each salmon block, sliced 1 each sasa leaf 1 1/2 ounces pickled ginger 1 ounce wasabi paste 1/8 each lemon , cut as per picture and used for garnish

Place 1 oz of sushi rice onto each of the sliced salmon.After placing sasa leaf on the plate, place each piecesper picture.

Garnish with pickled ginger, wasabi, and lemon.




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Nigiri- Tuna Sushi Tuna nigiri sushi

Servings: 1 Serve on Izumi rectangle sushi platter.

2 ounces sushi rice 2 each tuna block, sliced into .5 oz 1 1/2 ounces pickled ginger 1 ounce wasabi paste 1 each sasa leaf

Place 1 oz sushi rice onto 2 pieces of tuna.

Place sasa on plate and garnish with pickled ginger andwasabi paste.




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Nigiri- Yellowtail Yellowtail Sushi


2 ounces sushi rice 2 each yellowtail block , .5 oz ea slices 1 each sasa leaf 1 1/2 ounces pickled ginger 1 ounce wasabi paste

Place 1 ea of sushi rice onto each of the yellowtail. Placesasa leaf on plate and arrange on top sushi as perpicture.





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Sashimi- Assorted Sashimi Combo Assorted sashimi combo

Servings: 1 Izumi rectangle LARGE sushi platter

3 pieces tuna 3 pieces yellowtail 3 pieces salmon 3 pieces octopus 3 pieces snapper/talapia 2 ounces daikon radish, thinly sliced and

julienned super fine. Place in iced water to curl 1/2 ounce seaweed salad, dry mix reconstituted in water and drained 1 each sasa leaf 1/8 each lemon, garnish (cut as per picture)

Cut 3 pieces of tuna, yellowtail, salmon, octopus, andsnapper. Place 2 oz of daikon radish and seaweed salad.

Take whole sasa leaf and lay against daikon per picture.Start with Tuna, then work your way forward withyellowtail and salmon. Cut Octopus and Snapper in halfand place on back side per picture.

Garnish with lemon and wasabi paste.

Serve with low sodium soy sauce.Izumi Sashimi, Izumi SushiRCI Izumi 2009


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Sashimi- Octopus Sashimi Octopus Sashimi

Servings: 1 Serve on a small Izumi rectangle sushi platter

5 each Octoups , .5 oz ea 2 ounces daikon radish 1/2 ounce seaweed salad 1/8 each lemon , garnish 1/4 each sasa leaf 1 ounce wasabi paste

Place daikon sprouts and seaweed salad in center. Place1/4 ea of the sasa leaf per picture.

Place 5 each of Octoups sashimi. Garnish with lemon,pickled ginger, and wasabi.


Izumi Sashimi, Izumi SushiRCI

Izumi 2009


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Sashimi- Salmon Sashimi Salmon sashimi


5 each salmon block, sliced 2 ounces daikon radish, thinly sliced,

julienned super fine and kept in iced cold water to curl 1/4 ounce seaweed salad, dry mix reconstituted in water and drained 1/4 each sasa leaf

1 ounce wasabi paste

Place daikon radish and seaweed in the middle. Placethin slice of sasa leaf and place the 5 pieces of salmonper picture.

Garnish with lemon and wasabi.


Izumi Sashimi, Izumi Sushi

RCI Izumi 2009


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Sashimi- Snapper Sashimi Snapper Sashimi with daikon radish and seaweed


2 1/2 ounces Snapper/Talapia 1/2 ounce daikon , sliced, julienned super fine and placed in cold iced water to curl 1/4 each sasa leaf 1/4 ounce seaweed salad, dry mix reconstituted in water and drained 1 ounce wasabi paste

Place julienned daikon and seaweed onto middle ofplate. Place 1/4 sasa leaf per picture, and after slicing 5pieces of .5 oz snapper, place neatly by folding.

Garnish with wasabi.


Izumi Sashimi, Izumi SushiRCI Izumi 2009


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Sauce- Champagne Sauce Champagne, Japanese mayo, yuzu citrus

Servings: 80

4 cups Japanese Mayo 2/3 cup champagne

2 tablespoons yuzu citrus juice

In a medium bowl, take 4 cups of Japanese mayo, 2/3cup of champagne, and 2 tablespoon of yuzu citrus and

mix throughly with wisk.

Place into two 12 oz squeeze bottles. Used on Lobster,salmon lovers, crispy philly roll.

Izumi saucesRCI

Izumi 2009


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Sauce- Garlic Ponzu Ponzu citrus sauce and garlic paste

Servings: 40

11 ounces Ponzu Citrus 2 tablespoons garlic paste 3 tablespoons yuzu citrus

In a medium bowl, mix ponzu, garlic paste, and yuzucitrus using wisk.

Place into 12 oz empty bottles


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Izumi saucesRCI Izumi 2009


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Sauce- Spicy Mayonnaise Sriracha chili sauce and Japanese Mayo

Servings: 80

4 cups Japanese mayo, pre bought 1 cup sriracha chili sauce, pre bought 1/4 cup mirin 2 tbl garlic paste

In a medium bowl, take 4 cups of Japanese mayo, 1 cupof srirach chili sauce, mirin and garlic paste. Mixthoroughly with whisk.

Transfer to two 12oz squeeze bottles. Used on varioussignature rolls.


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Sauce- Sukiyaki Stock Udon stock added with mirin, sake and sugar

Servings: 12

1 3/4 Liters Udon stock 2 1/4 Liters Water

1 cup mirin cooking sake 1 cup white sugar 1/2 cup sake rice wine

Mix contents in medium pot and bring to boil.Immediately remove from heat.

Make at least 2 -3 batches per night, depending onvolume of business.



55/85

Sauce- Udon Stock Udon kelp and bonito stock for Nabeyaki Udon

Servings: 10

1 3/4 Liters Udon stock (tsuyu), already bought

2 1/4 Liters cold water

Add Udon stock to water to dilute stock.



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Sauce- Wasabi Aioli Japanese Mayo with wasabi paste, sesame oil, sugar, and mirin

Servings: 80

4 cups Japanese Mayo (Q&B) 1/2 cup wasabi paste - soft, wasabi powder

mixed with water to create soft content 4 Tablespoons sesame oil 2 Tablespoons sushi vinegar (Mitsukan),bought pre mixed 1/4 cup white sugar

In a medium bowl, take 4 cups of Japanese mayo, 1/2cup of wasabi paste, 4 tbsp of sesame oil, 2 tbsp of sushi

vinegar, and 1/4 cup of sugar, and

mix througly with wisk. Add more sesame oil if sauce istoo thick. Consistency should be semi-liquidy to dress

sushi plate on box salmon and tuna carpaccio.

Place into two 12 oz empty bottle.



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Signature Sushi- Albacore Tataki Shrimp Tempura topped with seared albacore, avocado, scallions drizzled with garlic ponzu sauce

Servings: 1 Izumi rectangle sushi platter

1/2 sheet nori seaweed 3 ounces sushi rice 2 each shrimp tempura, already made frozen and fried from frozen 4 each seared albacore, already seared,defrosted and thinly sliced 1 1/2 ounces spicy mayo: Japanese mayonnaise sriracha chili sauce garlic paste mirin 2 slices avocado

1 each sasa leaf 1 1/2 ounces pickled ginger 1 ounce wasabi paste 1 ounce garlic ponzu sauce 1/4 ounce scallion, thinly sliced

Spread 3 oz of sushi rice onto seaweed nori. Flip overand place avocado slice, spicy mayo, and shrimptempura with tail sticking out.

Carefully tuck the roll with hand and reshape usingmakisu bamboo roller. Place 4 slices of seared Albacoreon top of the roll with avocado slices in between.

Place plastic wrap on top of the roll and cut into 8 pieces.Upon placing the sasa leaf on plate, diagonally place theroll onto plate.

After sprinkling scallions on top, drizzle with Ponzu.Garnish with pickled ginger and wasabi paste.

Serve with low sodium soy sauce.Izumi signature roll, Izumi SushiRCI Izumi 2009


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Signature Sushi- Box Eel and Crab Sushi Boxed Eel on top of Crab Sushi


1/2 sheet Colored soy paper 3 ounces sushi rice 2 ounces crab mix: 1 3/4 ounces Imitation crab meat, shredded by hand 1/4 ounce Japanese mayonnaise, just enough to bind the crab meat together 1 pinch white pepper, ground 4 pieces eel 2 ounces sushi sauce (Unagi sushi sauce) 1 each sasa leaf 1 1/2 ounces pickled ginger 1 ounce wasabi paste 1 sprinkle roasted sesame seed

Place cut soy paper inside boxed sushi block. Take 1.5oz of sushi rice and lay inside the boxed sushi block.Press semi-hard and place 2 oz of crab mix evenly ontop of rice.

Take another 1.5 oz of sushi rice, and press semi hard.

Put 4 slices of pre-cut and baked eel on top horizontally,until it evenly covers the top.

Squeeze and press hard and press thru to detach theboxed and formed sushi.

Take the plastic wrap and reshape with makisu bambooroller, cutting item into 6 even pieces.

Place sasa leaf on top of the sushi plate and drizzlesushi sauce and sprinkle sushi with roasted sesameseed.

Garnish with Wasabi and Ginger.


Izumi signature roll, Izumi SushiRCI


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Izumi 2009


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Signature Sushi- Box Salmon and Crab Sushi Box Salmon on top of crab mix


1/2 sheet nori seaweed 3 ounces sushi rice 2 ounces crab mix: 1 3/4 ounces Imitation crab meat, shredded by hand 1/4 ounce Japanese mayonnaise, just enough to bind the crab meat together 1 pinch white pepper, ground 4 pieces salmon 1 each sasa leaf 1 1/2 ounces pickled ginger 1 ounce wasabi paste

1 ounce wasabi aioli:, combination of Japanese mayo, sesame oil, wasabi paste,vinegar, and sugar wasabi paste Japanese mayonnaise Mirin sesame oil sugar 1 sprinkle black sesame seed, for garnish

Take 1.5 oz of sushi rice and lay inside the boxed sushi.Press semi-hard and place 2 oz of crab mix evenly ontop of rice.

Take another 1.5 oz of sushi rice, and press with top ofpress kit. Put 4 slices of pre-cut salmon on tophorizontally until it evenly covers the top.

Squeeze and press hard and press thru to detach theboxed and formed sushi.

Place the sasa leaf on plate and place 6 pieces of boxedsushi diagonally on top.

After cutting into 6 pieces, sauce with Wasabi Aioli andsprinkle with black sesame.

Garnish with Pickled ginger and Wasabi.Serve with low sodium soy sauce.

Izumi signature roll, Izumi SushiRCI Izumi 2009


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Signature Sushi- Caterpillar Freshwater eel and cucumber, topped with avocado and sushi sauce


1/2 sheet nori seaweed 3 ounces sushi rice 3 each smoked eel 2 ounces Lebanese cucumber, cut in half,deseeded and julienned 1/2 each avocado, cut in half deseeded,peeled and thinly sliced 1 each sasa leaf 1 1/2 ounces pickled ginger 1 ounce wasabi paste 2 ounces eel sauce 1/2 ounce roasted sesame seed

Spread 3 oz of sushi rice onto nori seaweed. Flip overand place cucumber and eel inside.

Carefully, tuck with hand and reshape with makisubamboo roller. Think slice 1/2 avocado and place on topof the roll.

Place plastic on top and cut into 8 pieces. After placingsasa leaf on plate, place diagonally on plate and drizzlewith sushi sauce and roasted sesame seed on top.

Garnish with pickled ginger - no wasabi unless asked

Accompany with low sodium soy sauce on the side.



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Signature Sushi- Crispy Philly Flash fried Salmon, cream cheese, and avocado drizzled with champagne sauce and spicy mayo


1/2 sheet nori seaweed 3 ounces sushi rice 1 1/2 ounces salmon block, sliced 1 1/2 ounces cream cheese, cut in half,deseeded, peeled and sliced 2 slices avocado, blanched 1 each sasa leaf 1 1/2 ounces pickled ginger 1 ounce wasabi paste 2 ounces sushi sauce

1/4 ounce sesame seeds, roasted 1 1/2 ounces egg yolk 1 ounce panko 1 1/2 ounces spicy mayo: Japanese Mayonnaise srirasha chili sauce garlic paste mirin 1 ounce Champagne sauce: Champagne Japanese Mayonnaise

Spread 3 oz of sushi rice onto nori seaweed. Flip overand place cream cheese, avocado, and salmon in center.

Carefully tuck with hand and reshape with makisubamboo roller. Dip and roll in beaten egg yolk and roll inpanko bread.

Drop in fryer for 1 min at 350 degrees. Cut into 8 pieces.Place sasa leaf on plate, place cut sushi on it as perpicture and drizzle with spicy mayo.

Garnish with pickled ginger, wasabi paste and a line ofchampagne sauce per picture.




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Signature Sushi- Crispy Spicy Tuna Roll Flash fried spicy tuna roll with asparagus and spicy sushi sauce


1/2 sheet nori seaweed 3 ounces sushi rice 2 ounces spicy tuna mix: tuna chuncks sriracha chili sauce 1 each asparagus, blanched and bottom hard part removed 1 each sasa leaf 1 1/2 ounces pickled ginger 1 ounce wasabi paste

2 ounces unagi sushi sauce 1/4 ounce sesame seeds, roasted 1 1/2 ounces egg mix 1 ounce panko

Spread 3 oz of sushi rice onto seaweed nori. Flip overand place blanched asparagus and spicy tuna mix incenter.

Carefully tuck with hand and reshape with makisubamboo roller. Dip and roll in beaten egg yolk and roll inpanko bread.

Drop in fryer for 1 min at 350 degrees. Cut into 8 pieces,and upon placing sasa leaf on plate, drizzle with unagiand spicy mayo.

Garnish with pickled ginger and wasabi paste.


Izumi signature roll, Izumi Sushi


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Signature Sushi- Deluxe Sushi Combo Assorted nigiri set with spicy tuna

Servings: 1 Serve on Izumi large rectangle sushi platter

8 ounces sushi rice Nori sheet, 1/2 nori sheet to be used for the spicy tuna Roll, plus nori cut in strips (obi= Belt) and placed around the Octopus and smoked eel 1 each Tuna 1 each Yellowtail 1 each Salmon 1 each Shrimp 1 each eel 1 each Snapper/Talapia 1 each albacore, seared 1 each Octopus 1 each Spicy tuna roll: tuna chunks sriracha chili sauce avocado, peeled, deseeded and sliced lengthwise Lebanese Cucumber, cut in half, deseeded,cut in strips lengthwise sesame seeds, toasted 1 each sasa leaf

1 1/2 ounces pickled ginger 1 ounce wasabi paste Tamago, Japanese omelette cut in thick strip and then cut the strip on an angle

Place 1 oz of sushi rice onto each nigiri sushi. Roll thespicy tuna with avocado and cucumber strips inside outand cut into 8 pieces

After placing the sasa leaf onto the sushi platter, placeeach piece of sushi as per picture.

Garnish with pickled ginger, tamago and wasabi paste.

Izumi Sushi, Izumi traditional sushiRCI

Izumi 2009


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Signature Sushi- Dragon Roll Shrimp tempura roll topped with bbq eel, avocado, with sushi sauce

Servings: 1 Serve on an Izumi rectangular sushi platter 1/2 sheet nori seaweed 3 ounces sushi rice 2 each shrimp tempura, already bought in and fried from frozen 4 each smoked eel, sliced on an angle 1 1/2 ounces spicy mayo: Japanese mayonnaise sriracha chili sauce garlic paste mirin 4 slices avocado 1 each sasa leaf 1 1/2 ounces pickled ginger 1 ounce wasabi paste 2 ounces Unagi sushi sauce 1/4 ounce sesame seeds, roasted

Spread 3 oz of sushi rice onto seaweed nori. Flip overand place avocado slices, spicy mayo, and shrimptempura with tail facing out.

Carefully, tuck the roll using hand and reshape withmakisu. Place 4 slices of cooked unagi eel on top of rolland place sliced avocados in between.

Plase plastic wrap on top of roll and cut into 8 pieces.After placing the sasa leaf on top of plate, diagonallyplace roll on top of it and drizzle with sushi sauce andsprinkle roasted sesame seed.





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Signature Sushi- Hand Roll Combo CA hand roll, spicy tuna hand roll, vegetable hand roll


3 pieces 1/2 sheet nori seaweed 1 ounce crab mix: imitation crab meat, shredded by hand and mixed just to hold it together with Japanese mayonnaise and a touch of white pepper 1 pinch white pepper , ground Japanese Mayonnaise, just as needed to hold crab meat together 1 ounce spicy tuna mix: tuna chuncks sriracha chili sauce 2 slices avocado, cut in half, deseeded,peeled and cut in strips lengthwise 1 ounce Daikon sprouts, cut in half on an angle 1/2 each asparagus, blanched and bottom part (hard one) removed 2 1/2 ounces Lebanese cucumber, cut in half,deseeded and cut lengthwise in julienne 1 1/2 ounces pickled ginger 1 ounce wasabi paste

Place 1 oz of sushi rice into quarter part of the seaweed.Place cucumber julienne, avocado, and crab mix andmake a cone as per picture.

Place another 1 oz of sushi rice into quarter part of theseaweed. Place cucumber, daikon sprouts, and spicytuna mix and make a cone as per picture.

Lastly, place 1 oz of sushi rice into quarter part of theseaweed. Place cucumber, daikon sprouts, asparagus,and avocado as per picture.



Izumi Sushi, Izumi traditional sushiRCI Izumi 2009


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Signature Sushi- Lobster Champagne in Soy Paper Steamed lobster roll with champagne sauce, avocado, daikon sprouts, double wrapped in soy paper

Servings: 1 Serve on an Izumi Rectangle Sushi Platter

1 full sheet of colored Soy Paper 3 ounces sushi rice 3 ounces lobster meat, steamed and chilled down 1 ounce tobiko 1/2 ounce daikon sprouts 2 slices avocado 1 tablespoon champagne sauce: Champagne Japanese mayonnaise 1 each sasa leaf 1 1/2 ounces pickled ginger


Take 3 oz of sushi rice and spread evenly onto SoyPaper. Flip over and neatly place daikon sprouts,avocado, lobster meat, and tobiko.

Carefully tuck and roll with hand. Reshape with makisubamboo roller and place second soy paper tightly aroundthe roll. Cut into 8 pieces, and after placing sasa leafonto plate.

Place pieces on plate as per picture and drizzlechampagne sauce onto front side of plate.





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Signature Sushi- Rainbow Roll California Roll topped with assorted sashimi


1/2 sheet nori seaweed 3 ounces sushi rice 2 ounces crab mix 1 3/4 ounces Imitation crab meat, shredded by hand 1/4 ounce Japanese mayonnaise, just enough to bind the crab meat together 1 pinch white pepper, ground 1/2 ounce tuna 1/2 ounce yellowtail 1/2 ounce salmon 1/2 ounce shrimp

1/2 ounce snapper/ talapia 1/2 ounce freshwater eel 2 slices avocado 1 ounce cucumber 1 each sasa leaf 1 1/2 ounces pickled ginger 1 ounce wasabi paste

Spread 3 oz of sushi rice onto seaweed nori. Flip overand place avocado slices, cucumber, and crab mix incenter.

Carefully, using tucking method, completely roll the sushiand shape with plastic makisu. Starting with Tuna, placeother fishes in rainbow sequence with color and whitefishes in between.

Place plastic wrap on top and reshape using makisubamboo roller.

Cut into 8 pieces with wrap still on. Place sasa leaf onplate and diagonally place cut rolls onto the plate.

Garnish with picked ginger and wasabi.




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Signature Sushi- Salmon Lovers Ultimate Roll Crab, Asparagus topped with salmon and avocado, drizzled with champagne sauce

Servings: 1 Serve on an Izumi Rectangle Sushi Platter

1/2 sheet nori seaweed 3 ounces sushi rice 2 ounces crab mix: 1 3/4 ounces Imitation crab meat, shredded by hand 1/4 ounce Japanese mayonnaise, just enough to bind the crab meat together 1 pinch white pepper, ground 4 pieces salmon 1 each asparagus , blanched and bottom hard part removed

4 slices avocado, sliced 1 1/2 ounces champagne sauce: Champagne Japanese Mayonnaise 1 each sasa leaf 1 1/2 ounces pickled ginger 1 ounce wasabi paste

Spread 3 oz of sushi rice onto seasweed nori. Flip over,and place aspargus and crab mix in center.

Carefully tuck all incredients and roll with hand. Reshapewith makisu bamboo roller. Place 4 slices of salmon andavocado slices in between.

Place plastic wrap on top and cut into 8 pieces. Afterplacing sasa leaf on plate, diagonally set the roll ontoplate.

Drizzle with champagne sauce.

Plate and garnish with pickled ginger and wasabi.




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Signature Sushi- Spicy Crispy Shrimp Tempura Roll with crunchy tenkasu and sushi sauce on top


1/2 sheet seaweed nori 3 ounces sushi rice 2 each shrimp tempura, already made and cooked from frozem 1 ounce tenkasu flakes, crunchy batter bits obtained placing thin tempura mix in hot oil.cook until crispy.1 ounce spicy mayonnaise Japanese mayonnaise sriracha chili saucel garlic paste mirin 2 slices avocado 1 each sasa leaf 1 1/2 ounces pickled ginger 1 ounce wasabi paste 2 ounces Unagi sushi sauce 1/4 ounce togarashi pepper

Spread 3 oz of sushi rice onto seaweed nori. Flip overand place avocado slices, spicy mayonnaise and shrimptempura with tail facing outside.

Carefully, tuck with hand and reshape using makisubamboo roller.

Roll in tenkasu crunch and cut roll into 8 pieces. Uponplacing sasa leaf on plate, diagonally place cut roll anddrizzle using Unagi sushi sauce.




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Signature Sushi- Sushi Combo Nigiri sushi combo with cucumber roll

Servings: 1 Serve on Izumi rectangle LARGE sushi platter

6 ounces sushi rice 1 each tuna block, slice 1 each yellowtail block, slice 1 each salmon block, slice 1 each shrimp ebi butterflied, tail on 1 each snapper/talapia 1 each smoked eel 1 each cucumber roll, 6 pieces 1 each sasa leaf 1 1/2 ounces pickled ginger


Place 1 oz of sushi rice onto each fresh fish.

Roll the cucumber hosomaki style as per picture.

Place each nigiri sushi and place cucumber roll in corneras per picture.

Garnish with pickled ginger, wasabi and tamago egg cutdiagonally.


Izumi Sushi, Izumi traditional sushi

RCI Izumi 2009


73/85

Signature Sushi- Tuna Tataki Shrimp Tempura Roll topped with seared tuna, scallions, and ponzu sauce


1/2 sheet seaweed nori 3 ounces sushi rice 2 each shrimp tempura, already made and fried from frozen 4 each tuna block, seared rare just with cracked black pepper and sliced 1 1/2 ounces spicy mayo: Japanese mayonnaise sriracha chili saucel garlic paste mirin 2 slices avocado, cut in half, deseeded,peeled and sliced 1 each sasa leaf 1 1/2 ounces pickled ginger 1 ounce wasabi paste 1 ounce ponzu sauce 1/4 ounce scallion, thinly sliced

Spread 3 oz of sushi rice onto seaweed nori. Flip overand place avocado and a line of spicy mayo in center.

Place shrimp tempura with tails facing out on eitherdirection on top of the avocado/mayo sauce.

Carefully hand tuck and reshape with makisu bambooroller. Place 4 pieces of seared tuna on top with avocadoin between.

Place plastic wrap on top and cut into 8 pieces. Afterplacing sasa leaf on top of plate, diagonally place eachpiece onto the plate.

Put scallions on top of each piece and finish with adrizzle of ponzu sauce.





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Snow Crab Mix Mixed snow crab in white pepper and Japanese mayo

Servings: 35

5 pounds snow crab, thawed, drained and shredded

1 teaspoon white pepper 1 1/2 cups Japanese mayo

In a medium bow lmix sow crab with white pepper.

Add the Japanese mayo and mix throughly with glove.

Pre portion in to 1 lb bags.

RCI Izumi 2009


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Soup- Miso Soup Miso soup with wakame, diced tofu, and scallions

Servings: 1 Izumi soup bowl, soup spoon, 6" underplate

10 ounces miso soup, miso, dashi, hot water 2 pinches wakame seaweed 6 each tofu diced small

2 ounces scallions

Place the diced tofu, wakame, and scallions in bowl

Pour hot miso soup and serve with underplate and soupspoon.

Izumi SoupRCI Izumi 2009


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Soup- Shrimp Wonton Soup Shrimp wonton clear soup in chicken stock with shiitake mushrooms and scallions

Servings: 1 Izumi soup ware, soup spoon 6" underplate.

10 ounces chicken stock, infused with scallions and ginger asian style 2 each shrimp wonton, steamed 2 ounces shiitake mushroom, sliced 2 ounces green onion , sliced in small rings

3 ounces clear cellophane noodles - ,harusame. Blanched and refreshed

Bring chicken broth to a boil. Add steamed gyoza,cellophane noodles and bring to a boil.

Garnish with shiitake mushrooms and scallions.

Izumi Soup

RCI Izumi 2009


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Sushi Rice Base Recipe

Servings: 60 rice cooker, sushi rice net, sushi rice jar.

4 quarts Sushi Rice Nishiki brand, Washed in cold water 3 times gently 4 quarts cold water 3 cups pre mixed rice vinegar , bought in already made (Mitsukan) alternative recipe for sushi vinegar if pre-mix not available as follows 3 cups of rice vinegar 1 cup of white sugar 1tsp of salt 2 oz of dried seaweed kelp (konbu)

Measure 4 quarts of sushi rice. Place in rice strainer withbowl underneath.

Wash gently under cold running water minimum of 3times, dumping murky water each time.

After the 3rd wash, drain and let rest for 20 minutes.

Place rice net inside the rice cooker; ensure the net isspread out and center the washed sushi rice in cooker.

Place cold water in the cooker, fold the net neatly on topof the rice; make sure entire rice is pressed under waterand fully covered.

Place the lid on top of the rice cooker. Cook for 35minutes and let it rest rest for 5 min.When time has elapsed, remove the rice with the net,place into large stainless steel bowl, then remove thenet.

Break down the rice with rice paddle to take out chunksand while cooling, immediatley sprinkle evenly the sushivinegar mix onto hot rice.

Using the slicing method, blend in all the vinegar into therice (make sure to take out all of the clumps). Mix nomore than 3 times around.

Let cool for 10 minutes then place intothe rice jar


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ensuring the lid is always on the jar to maintain moistureof sushi rice.

2009 IzumiRCI Izumi 2009


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Sushi- CA Roll Traditional CA Roll


1/2 sheet nori seaweed 3 ounces sushi rice 2 ounces imitation crab meat, shredded by hand 2 slices avocado 2 ounces Lebanese cucumber, cut in half,deseeded, cut lenghtwise in long strips 1/4 ounce roasted Sesame seed 1 1/2 ounces pickled ginger 1 ounce wasabi paste

japanese mayonnaise, just enough to bind the shredded crab meat together white pepper, sprinkle a touch on crab and mayonnaise mix

Spread 3 ounces of sushi rice onto seaweed nori. Placethe avocado, cucumber, and crab mix in center

and roll with hand inside out. Reshape with makisubamboo roller and cut roll as per picture. Place Sasaleaf on sushi platter. Arrange cut sushi on Sasa leaf asper picture





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Sushi- Cucumber Kappa Roll Cucumber Roll


1/2 sheet nori seaweed 2 ounces sushi rice 1 strip Lebanese cucumber, cut in half,deseeded, and cut in strips lengthwise 1/4 ounce roasted sesame 1 each sasa leaf 1 1/2 ounces pickled ginger 1 ounce wasabi paste

Place 2 oz of sushi rice onto nori on makisu bambooroller. Leave 1/2 inch strip on top. Place sesame andcucumber in middle, and with

makisu, roll carefully to seal off tight. Cut into 6 pieces.Place Sasa leaf on sushi platter. Place cut sushi on sasa

leaf as per picture.Garnish with pickled ginger and wasabi.

Serve with low sodium soy sauce on the side.



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Sushi- Snow Crab Roll Crab meat, avocado, cucumber in Soy Paper

Servings: 1 Serve on Izumi rectangle sushi platter.1/2 sheet soy paper 2 ounces sushi rice 2 1/2 ounces crab meat mix: crab meat, shredded by hand and mixed with Japanese mayonnaise and a touch of white pepper Japanese mayonnaise 1 pinch white pepper, ground 1 ounce cucumber, julienned sesame seeds, roasted 2 slices avocado 1 ounce tobiko fish roe 1 each sasa leaf 1 1/2 ounces pickled ginger 1 ounce wasabi paste

Spread 3 of sushi rice onto soy paper and sprinkle withsesame seeds. Flip over and add avocado, cucumber,and crab mix in center.

Carefully, use tucking method with hand and reshapewith makisu bamboo roll. After placing sasa leaf on plate,place cut rolls per picture.



Izumi Sushi, Izumi traditional sushiRCI

Izumi 2009


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Sushi- Spicy Tuna Mix Tuna chunk, chili oil, srirach chili sauce

Servings: 75

8 packs Tuna chunk, thawed and drained 2/3 cup sriracha chili sauce

1/4 cup chili oil

In a large bowl, take out the tuna chunks and dry out allliquid with paper towel.

Add sriracha chili sauce and chili oil and mix througlywith glove hands.

Portion into 1 lb bags, date and label.

RCI Izumi 2009


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Sushi- Tuna Tekka roll Tuna Roll

Servings: 1 Serve in Izumi rectangle sushi platter

1/2 sheet nori seaweed 1 1/2 ounces tuna, strip cuts 2 ounces sushi rice 1 each sasa leaf 1 ounce wasabi paste 1 1/2 ounces pickled ginger

Place 2 oz of sushi rice onto nori seaweed. Place tuna inmiddle and using makisu bamboo roller, roll and seal offtightly.

After placing sasa leaf on plate, cut Tekka roill into 6pieces and plate according to picture.





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Sushi- Vegetable Roll Traditional vegetarian roll with avocado, asparagus, daikon sprouts, birdock, and cucumber

Serve on Izumi rectangle sushi platter

1/2 sheet nori seaweed 3 ounces sushi rice 2 slices avocado 1 each asparagus, blanched and hard bottom part removed 1 each birdock pickled mountain root, just use 1 root for each roll 1/4 ounce daikon sprouts 2 ounces Lebanese cucumber, cut in half,

deseeded and cut in julienne 1 1/2 ounces pickled ginger 1 ounce wasabi paste 1/4 ounce sesame seeds, roasted

Place 3 oz of sushi rice onto nori seaweed. Flip over,shake roasted sesame and place avocado, daikonsprout, cucumber, birdock, and aspragus in center.

Carefully roll with hand and reshape with makisu bambooroller. Place sasa leaf onto plate. Cut into 8 pieces andplate per picture.




izumi restaurant 2009 mastercook file

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